Vegetable Lasagna



I love lasagna. I have never really liked meat lasagna, but I love veggie lasagna. Although I am a big fan of veggie lasagna with white sauce, sometimes I like to have lasagna with pink sauce. So this is how I usually make it. It makes a large meal, and leaves plenty of leftovers to be frozen, or shared as a dinner with many people.


  • lasagna noodles
  • 1 package of ricotta cheese
  • 1 package of mozzarella shredded
  • 2 cups of mashed mixed veggies
  • 1/2 bottle of red pasta sauce
  • 1/2 bottle of white pasta sauce
  • 1 onion chopped
  • 1 cup mushrooms chopped
  • 2 cloves garlic chopped
  • salt to taste
  • pepper to taste
  • onion salt to taste
  • garlic powder to taste
  • oil for saute

To Make:

Boil the noodles in salted water with a little bit of oil until they are almost done.

In a pan, saute the onions, mushrooms, and garlic. IMG_20130419_184645

Add the pasta sauces, and bring to a boil and simmer for 15 minutes. IMG_20130419_185138

Heat oven to 350.

In a bowl, mix the ricotta cheese and mashed veggies, along with your preferred seasonings. IMG_20130419_194026 IMG_20130419_194218 IMG_20130419_195011

In a large baking dish, make a layer of pasta sauce. IMG_20130419_194841


Add a layer of lasagna noodles and then spread a little of the veggie mix, top with cheese, and repeat layers. Sauce, noodles, veggies, mozzarella. IMG_20130419_195121

For the top layer, add noodles, then top noodles with mozzarella. Cover very loosely with foil, and bake in oven for 20 minutes. Remove foil and bake another 10-15 minutes, or until cheese is nicely colored and completely melted. Remove from oven and let sit for 5-10 minutes.

Super easy!IMG_20130419_210340



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